Beurre Blanc
A classic French white butter sauce made by emulsifying cold butter into a shallot and white wine reduction. Silky, tangy, and elegant — the perfect accompaniment to fish and vegetables.
Ingredients
- 8 tbsp cold unsalted butter, cut into cubes
- 2 shallots, finely minced
- 1/2 cup dry white wine
- 1/4 cup white wine vinegar
- 2 tbsp heavy cream
- 1/4 tsp kosher salt
- 1/8 tsp white pepper
Instructions
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1
In a small heavy-bottomed saucepan, combine 2 finely minced shallots, 1/2 cup dry white wine, and 1/4 cup white wine vinegar.
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2
Bring to a boil over medium-high heat and reduce until only about 2-3 tablespoons of liquid remain, about 5-7 minutes.
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3
Add 2 tbsp heavy cream and reduce by half, about 1 minute.
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4
Reduce heat to low — the pan should be warm but not hot enough to boil.
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5
Begin adding 8 tbsp cut into cubes cold unsalted butter one or two cubes at a time, whisking constantly after each addition.
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6
Continue until all the butter is incorporated and the sauce is glossy and thick enough to coat a spoon.
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7
Season with 1/4 tsp kosher salt and 1/8 tsp white pepper. Strain and serve immediately.